Recipe: Blackberry Gratin

This lovely dessert gratin looks like a cobbler. The tofu-enhanced batter browns nicely, creating a crisp surface with a berry-spiked biscuit-y interior. If you like, dust each serving with a little powdered sugar.

Yield: 6 servings

Nonstick cooking spray

1/3 cup plus 1 tablespoon sugar

2 tablespoons all-purpose flour

1/3 cup toasted pecans halves, room temperature

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1/3 cup silken firm tofu (fill up cup with a spoon than level with knife)

1 tablespoon butter, room temperature

2 3/4 to 3 cups blackberries (12 ounces)

Optional garnish: 6 fresh mint sprigs

Optional garnish: powdered sugar

Cook's notes: To toast pecans, place nuts in single layer on rimmed baking sheet and bake in 350-degree oven until lightly browned, about 4 to 5 minutes. Watch carefully because nuts burn easily. Cool before use.

2. Place sugar, flour, pecans, salt and cinnamon in a food processor fitted with metal blade; process until finely ground. Add egg, tofu and butter; process until pureed and smooth. Place berries in single layer of prepared pan. Add batter, adding it with a silicone spatula so it goes pretty much all over surface of berries; use spatula to spread it over berries.

3. Bake until set and lightly browned, about 40 to 50 minutes. Let cool for 25 to 30 minutes. If desired, dust with powdered sugar and garnish each serving with a sprig of fresh mint.

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